Chicken Florentine
Source of Recipe
"The Big Book of Casseroles," by Maryana Vollstedt
* Exported from MasterCook *
Chicken Florentine
Recipe By : Maryana Vollstedt
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles, Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons all-purpose flour
salt -- to taste
freshly ground pepper -- to taste
6 boneless chicken breast halves --
skinned, pounded
-- very thin between sheets
-- of plastic wrap
-- (about 3 lbs)
1 1/2 tablespoons olive oil
1 cup yellow onion -- chopped
2 garlic cloves -- minced
1 can tomato sauce (15 oz)
1/4 cup dry white wine
1/2 teaspoon dried basil
2 packages fresh spinach (6 oz each) -- cooked,
--drained and chopped
OR
1 package frozen chopped spinach (10 oz) -- thawed
and
-- squeezed dry
1 cup Mozzarella cheese -- grated
Preheat oven to 375 degrees F. On a sheet of wax paper, combine
flour, salt, and pepper. Toss cutlets in mixture to coat.
In a medium skillet over medium heat, warm 1 tablespoon oil.
Brown chicken about 5 minutes on each side. Remove to a 2-1/2
quart casserole dish lightly coated with cooking spray or oil.
Add remaining 1/2 tablespoon oil to the skillet. Add onion and
garlic and saute until tender, about 5 minutes. Add tomato
sauce, wine, and basil. Simmer 2 minutes. Taste for seasonings
and add more salt if necessary.
Spread spinach on top of chicken. Pour tomato sauce mixture
around chicken, lifting the edges to allow the sauce to flow
underneath. Sprinkle with cheese. Bake, uncovered, until
chicken is no longer pink in the center, about 35 minutes.
Source:
"The Big Book of Casseroles"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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